Roast beef sandwiches

By sarah_carroll

Ingredients

• 4 white bread rolls, to serve
• 100 gm Fontina, thinly sliced, to serve
• To serve: rocket leaves
• Roast beef
• 300 ml extra-virgin olive oil
• 2 wagyu beef fillet medallions (200gm each)
• 1 tbsp each rosemary and thyme, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 tsp finely ground black pepper
• Mushroom duxelle
• 50 gm each button, oyster and portobello mushrooms
• 1 tsp each thyme and rosemary, finely chopped
• 1/2 garlic clove, finely chopped
• 50 ml extra-virgin olive oil
• Potato truffle crème fraîche
• 100 gm pink-eye potato
• 200 gm crème fraîche
• 5 gm black truffle, finely chopped

Details

Servings 4

Preparation

Step 1

For roast beef, combine oil, beef, herbs, garlic and pepper in a bowl, cover and marinate overnight, turning occasionally. Preheat oven to 220C, drain beef, place on a wire rack over a baking paper-lined oven tray, season to taste. Roast until cooked rare (20-25 minutes), cover with foil and rest (10-12 minutes), thinly slice and set aside.
2 For mushroom duxelle, reduce oven to 190C. Combine mushrooms with herbs, garlic and half the oil in a bowl, season to taste. Transfer to a baking paper-lined oven tray, roast until golden (15-20 minutes). Cool slightly, process in a food processor until a fine paste forms (1 minute), then with motor running, gradually add remaining oil. Season to taste and set aside.
3 For potato crème fraîche, cook potato in boiling salted water until tender (20-25 minutes). Drain, peel and pass through a fine sieve. Fold in remaining ingredients, season to taste and set aside.
4 Preheat a grill on high heat. Halve rolls, spread bottom halves with duxelle, then layer with beef and Fontina. Spread top halves with potato crème fraîche. Place bottom halves on a baking-paper-lined oven tray and grill until cheese melts (2-3 minutes). Top with rocket, season to taste, sandwich together and serve immediately.